Used the same brine as the Canned Leeks. Pulled this recipe from Sherri Brooks Vinton. “Put ’em Up!.” — I used the brine recipe from the pickled spring ramps and then realized after that it’s intended as a non-processed recipe so these might come out a bit odd.

Ingredients

440 ml vinegar

440 ml water

2 tbsp sugar

2 tbsp salt

1 preserved lemon

2 tbsp peppercorns

Chopped off tops, added to jars with the spices. Brought brine to a boil and poured over the Carrots.